VARIETALS AND THEIR DESCRIPTORS

SAUVIGNON BLANC, CHARDONNAY, SYRAH, MERLOT, CABERNET SAUVIGNON

SAUVIGNON BLANC
1. The most famous white varietal of Bordeaux and the Loire Valley
2. Sauvignon Blanc grows especially well in California and New Zealand
3. When Sauvignon Blanc is barrel-fermented or barrel=aged, it is often referred to as Fume Blanc
VARIETAL DESCRIPTORS
Sauvignon Blanc is generally light to medium-bodied with crisp acidity.
Fruits: Melon, Fig, Grapefruit, and Gooseberry
Earth: Minerals
Florals & Spice: Grass, Hay, Straw, Herbs

FOOD & WINE PAIRING
Poultry & Seafood: Light chicken dishes, Mussels, Clams, Dungeness crab, Scallops, Ceviche
Cheese & Nuts: Monterey Jack, Mild Cheddar, Almonds, and Pine Nuts
Vegetables & Fruit: Corn, Caesar Salad, Yellow & Orange Tomato, Apple, Cantaloupe, and Figs
Sauces: Vinaigrettes, Light Olive Oil, Light Cream, Fruit Salsa
Herbs & Spices: Saffron, Tarragon, Sesame Seeds, and Basil
Desserts: Fruit Salad, Melons

CHARDONNAY
1. The Chardonnay grape was first planted in France early 12th Century
2. Chardonnay is the most famous and most widely planted of all the white wine varietals
3. It is the most popular white wine varietal and in 2007 accounted for nearly 25% of all the dollars spent on table wine
4. Chardonnay is planted in 35 of the 42 total wine producing countries
5. California now exceeds France in Chardonnay acreage
6. Chardonnay can be one of the most versatile and food friendly wines
7. Chardonnay typically does better in somewhat cooler, growing regions
8. Winemaking style will have a tremendous impact on finished Chardonnay wines

VARIETAL DESCRIPTORS
Chardonnay is usually light, medium, or full bodied with medium to high acids. It can be layered and complex or fruit forward and simple.
Fruits: Apple, Pear, Citrus, Tropical, Mango, and Pineapple
Earth: Minerals, Toast Oak
Floral & Spice: Floral, Vanilla, Butterscotch, Honey, and Bread Dough

FOOD & WINE PAIRING
Meat & Seafood: Chicken, Pork, Duck Breast, Quail, Lobster, Scallops, Swordfish, Mussels, Snapper
Cheese & Nuts: Havarti, Jarlsberg, Humboldt Fog, Gouda, Almonds, Coconut, Cashews, Hazelnuts
Vegetables & Fruits: Roasted Garlic, Pumpkin, Avocado, Spinach, Stone Fruits, Papaya, Mango, and Apple
Sauces: Cream, Butter, Fruit Salsa, non-spicy Chutney, Olive Oil
Herbs & Spices: Cinnamon, Saffron, Tarragon, White pepper, Fennel, Mustard, Clove, Nutmeg
Desserts: Fruit Compote, Cheesecake, and Apple Pie

SYRAH
1. Syrah is one of the oldest varitels dating back to 500 BC
2. It was once thought to have originated from Persia near the city of Shiraz, but recent DNA tests have confirmed it is indigenous to France
3. Over 50% of the worlds Syrah vineyards are planted in the Rhone region of France
4. Syrah makes excellent, even world-class wines on its own, but is often used as a blending grape
5. Syrah should not be confused with Petite Syrah, which is predominately Durif
6. Syrah is very adaptable and grows well in a of climatic conditions
7. It is a relatively late ripening grape
8. Small berries with thick skins mean a high skin-to-juice ratio and intense, concentrated flavors
9. Syrah first came to California in the early 1880”s, primarily from Spanish sources
10. In 1985 there were only 100 acres of Syrah planted in California. As of 2006 there are over 15,000 acres planted throughout the entire state.

VARIETAL DESCRIPTORS
Syrah tends to be medium to heavy body, often deep violet to nearly black in color with chewy texture & richness.
Fruits: Cherry, Raspberry, Blackberry, Plum, Cassis, and Currant
Earth: Leather, Truffle, Tobacco, Barnyard, Mushroom, and Tar
Floral & Spice: Violet, Smoke, Clove, Pepper, Sage, Lavender, and Chocolate, Mint

FOOD & WINE PAIRING

Meat & Seafood: Lamb, Venison, Beef, Bacon, Goose, Rabbit, and Salmon
Cheese & nuts: Sharp Cheddar, Gorgonzola, Camembert, Hazelnut
Fruits & Vegetables: Currant, Stewed Tomato, Beets, and Plum
Sauces: Heavy red sauces, BBQ, Mushroom, Mustard
Herbs & Spices: Oregano, Sage, and Curry
Desserts: Dark Chocolate, Dark Berry Sauces

MERLOT
1. Merlot is a distant cousin of the Cabernet Sauvignon
2. The word Merlot means little Blackbird
3. Merlot, not Cabernet is the most important and most widely planted grape variety in Bordeaux
4. Merlot is known for its soft, velvety quality and its suppleness
5. Growing conditions cannot be too hot or too cold
6. Compared to Cabernet, Merlot has: lower acids, lower tannins, ripens relatively early so it can handle slightly cooler climates than Cabernet
7. Merlot continues to be the top-selling red wine varietal among American Consumers

VARIETAL DESCRIPTORS
Stylistically Merlot is all over the place depending on the origin of the fruit and the winemaking. It can be fruity or tannic, simple or complex, light or heavy bodied.
Fruits: Blueberry, Plum, Blackberry, Black Cherry, and Raspberry
Earth: Tobacco, Barnyard, and Tar
Floral & Spices: Rose, Violet, Vanilla, Chocolate, and Mint

FOOD & WINE PAIRING

Meat & Poultry: Beef, Ribs, Chicken, and Game Birds
Cheese & Nuts: Aged Goat Cheese, Hard Cheeses
Vegetables & Fruits: Black beans, Stewed Tomato, Beets, Plum
Sauces: Heavy red sauces, Berry sauces, Bordelaise, Béarnaise
Herbs & Spices: Thyme, Dill
Desserts: Milk Chocolate, Dark Chocolate, Berry sauces

CABERNET SAUVIGNON
1. The oldest recorded reference to Cabernet Sauvignon is from 600 years ago in Bordeaux
2. Cabernet is prized as a collector’s wine because of its aging potential
3. Cabernet prefers moderately warm to warm, somewhat arid growing regions
4. It is the most robust red grape varietal, full bodies, with relatively high alcohol and acid levels
5. Cabernet is widely grown in the “Old World” and “New World” countries

VARIETAL DESCRIPTORS

Cabernet Sauvignon is medium to heavy-bodied with firm structure and complexity of style. Color can range from deep ruby red to garnet.
Fruits: Cassis, Plum, Blackberry, Black Cherry, Black Currant, and Olive
Earth: Tobacco, Tar, Barnyard, Lead pencil, and Minerals, Leather
Floral & Spices: Smoke, Cigar box, Pepper, Vanilla, Chocolate, Mint, Cedar, Herbs

FOOD & WINE PAIRING

Meat & Poultry: Roast Beef, Lamb Chops & Shanks, Chicken, Game Birds, Veal, and Halibut
Cheese & Nuts: Blue-veined Cheeses, Cheddar, Swiss, Fontina, Muenster, and Limburger
Vegetables & Fruits: Bell Peppers, Plums, Blackberries, Grilled Squash, Roasted vegetables
Sauces: Madeira, Port, Gorgonzola, Mint, and Horseradish
Herbs & Spices: Rosemary, Thyme, Oregano, Marjoram, Pepper
Desserts: Chocolate, Berry sauces, Plum Compote

CHEERS!
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